Archives for May 2010
In medium bowl combine guacamole ingredients and stir with fork until thoroughly combined. Cover surface with plastic wrap until ready to use. In a blender or food processor finely chop the garlic and cilantro. Add remaining marinade ingredients. Process until smooth. Put flank steak in one medium bowl and chicken thighs in another. Add half the marinade to steak and half to chicken. Toss to coat all sides evenly. Cover and refrigerate1 2 hours. Prepare grill for direct cooking over medium heat (350 to 450 degrees).
Lightly coat bell peppers and onions on both sides with oil. Brush cooking grates clean. Grill them over direct medium heat, with lid closed as much as possible, until tender, turning once and swapping their positions as needed for even cooking. The bell peppers will take 6 8 minutes, and the onions will take 8 10 minutes. Cut bell peppers and onions into 1/3 inch strips. Remove steak and chicken from bowls and discard marinade. Grill over direct medium heat, with the lid closed as much as possible, until the steak is medium rare and the chicken is brown on the surface and no longer pink in the middle, 8 10 minutes, turning once and swapping their positions as needed for even cooking. Let steak rest 2 3 minutes. Evenly divide tortillas into 2 foil packets and grill over direct medium heat to warm them, 2 to 3 minutes, turning once. Cut the steak in half lengthwise and then cut crosswise into 1/4 inch slices. Cut the chicken into 1/4 inch slices. Place the tortillas, steak, chicken, peppers, onions, guacamole, and salsa in separate serving dishes. Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco sauce. Serve warm.
6 ounces Pecorino Romano cheese, preferrably Cacio de Roma, shredded (if not available substitute with another SOFT sheep's milk cheese or even cow's milk Fontina)
Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the peppers and onions, heat the oil in a fireproof skillet. Add the bell pepper, onion, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Add the glace and cook 5 minutes longer. Cover the pan with aluminum foil and keep warm.
To make the patties, combine the garlic, oregano, fennel, paprika, salt, pepper, and cheese in a large bowl. Add the wine, pepper sauce, and beef. Handling the meat as little as possible to avoid compacting it, mix well. Form the mixture into 6 equal oval patties to fit the bread slices, cover, and refrigerate until ready to grill.
To make the aoli, combine all the ingredients in a small bowl and mix well. Cover and refrigerate until assembling the patty melts.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. Butter both sides of the bread slices, place on the rack, and toast one side only until golden brown.
To assemble the patty melts, spread the toasted sides of the bread slices with the aoli. Top 6 of the slices with equal portions of the peppers and onions, the patties, a few basil leaves, an equal portion of the cheese, and the remaining bread slices, aoli sides down. Return the patty melts to the grill and cook, turning once, until the outside bread is toasted, about 1 minute per side. Serve immediately. Makes 6 burgers.
6 ounces Pecorino Romano cheese, preferrably Cacio de Roma, shredded (if not available substitute with another SOFT sheep's milk cheese or even cow's milk Fontina)
Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the peppers and onions, heat the oil in a fireproof skillet. Add the bell pepper, onion, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Add the glace and cook 5 minutes longer. Cover the pan with aluminum foil and keep warm.
To make the patties, combine the garlic, oregano, fennel, paprika, salt, pepper, and cheese in a large bowl. Add the wine, pepper sauce, and beef. Handling the meat as little as possible to avoid compacting it, mix well. Form the mixture into 6 equal oval patties to fit the bread slices, cover, and refrigerate until ready to grill.
To make the aoli, combine all the ingredients in a small bowl and mix well. Cover and refrigerate until assembling the patty melts.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. Butter both sides of the bread slices, place on the rack, and toast one side only until golden brown.
To assemble the patty melts, Moncler Jackets Uk spread the toasted sides of the bread slices with the aoli. Top 6 of the slices with equal portions of the peppers and onions, the patties, a few basil leaves, an equal portion of the cheese, and the remaining bread slices, aoli sides down. Return the patty melts to the grill and cook, turning once, until the outside bread is toasted, about 1 minute per side. Serve immediately. Makes 6 burgers.
6 ounces Pecorino Romano cheese, preferrably Cacio de Roma, shredded (if not available substitute with another SOFT sheep's milk cheese or even cow's milk Fontina)
Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the peppers and onions, heat the oil in a fireproof skillet. Add the bell pepper, onion, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Add the glace and cook 5 minutes longer. Cover the pan with aluminum foil and keep warm.
To make the patties, combine the garlic, oregano, fennel, paprika, salt, pepper, and cheese in a large bowl. Add the wine, pepper sauce, and beef. Handling the meat as little as possible to avoid compacting it, mix well. Form the mixture into 6 equal oval patties to fit the bread slices, cover, and refrigerate until ready to grill.
To make the aoli, combine all the ingredients in a small bowl and mix well. Cover and refrigerate until assembling the patty melts.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, Hollister Outlet Uk and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. Butter both sides of the bread slices, place on the rack, and toast one side only until golden brown.
To assemble the patty melts, spread the toasted sides of the bread slices with the aoli. Top 6 of the slices with equal portions of the peppers and onions, the patties, a few basil leaves, an equal portion of the cheese, and the remaining bread slices, aoli sides down. Return the patty melts to the grill and cook, turning once, until the outside bread is toasted, about 1 minute per side. Serve immediately. Makes 6 burgers.
Heat oven to 350 degrees. Lightly spray cookie sheets with no stick cooking spray. Generously butter handle of wooden spoon. Set aside. Combine egg whites and lime juice in large bowl. Beat at high speed until foamy. Continue beating, gradually adding sugar, until glossy and stiff peaks form. Gently stir in flour and butter.
Spoon 2 teaspoon batter onto prepared cookie sheet; evenly spread batter to 3 inch circle. Repeat with remaining batter, placing only 3 cookies on each cookie sheet. (Do not reuse cookie sheets without first washing and reapplying no stick cooking spray.)
Bake for 5 to 8 minutes or until edges just begin to brown. Immediately shape cookies by wrapping around buttered handle of wooden spoon. Gently remove from cookie sheet; cool completely.
Melt candy coating in 1 quart saucepan over low heat, stirring occasionally, until melted (3 to 4 minutes). Carefully dip each end of cookie in coating. Gently shake cookie to remove excess coating. (Cookies are very fragile.) Place on waxed paper until coating is set (15 minutes). Repeat with remaining cookies and coating.
Download, print and cut apart fortunes provided with this recipe or write fortune messages on narrow strips of paper. Insert 1 fortune inside each cookie. Tie ribbons in school colors around center of each cookie. Preparation time: 1 hour Baking time: 6 minutes. Yield: 2 dozen cookies
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